Who doesn’t love a surprise inside? This Chocolate Peppermint Cheesecake Cake has a whole delicious peppermint cheesecake in the middle!
This Chocolate Peppermint Cheesecake Cake is seriously THE BEST!! Two layers of rich chocolate cake surround a mint lovers dream… peppermint cheesecake! Little bits of chocolate Ande’s chips folded into silky smooth cheesecake, it’s just plain delicious.
As if the cheesecake in the center of this Chocolate Peppermint Cheesecake Cake wasn’t enough, the whole cake is covered in rich CHOCOLATE BUTTERCREAM and topped with more chocolate Andes of course!
This is one of the best cakes to have on your dessert menu this year. It’s pretty easy, tastes great and is unique where it will get your guests talking! I have even had guests tell me it reminds them of Cheesecake Factory’s Peppermint Bark Cheesecake Cake. I take that as a huge compliment!
To make this cake you will need:
Peppermint Cheesecake recipe (above)
Prepare cheesecake and chill. Prepare cakes in 8-inch round cake pans and allow to come to room temperature before assembling the cake.
Prepare chocolate buttercream and cover the entire cake with a smooth coat. (No frosting between the layers) Using a piping bag fitted with a 1M tip, pipe swirls around the outer top edge of the cake. Place a chocolate mint on each dollop. Chill until ready to serve.
Tips, Tricks, and Variations
You can make the cheesecake up to 3 days in advance, just make sure it is chilled and covered. If preparing the chocolate cake in advance, I recommend using simple syrup to keep is seriously moist.
If you assemble the cake when the cheesecake is chilled it should be very easy to move. The cake layers do not need to be chilled (but that always helps when assembling and frosting cakes!) just be very gentle with them. If you do not chill your cake layers, make sure your chocolate buttercream is very smooth to avoid tearing and crumbs.
Photos by Tornadough Alli